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New England clam chowder is a beloved classic that has warmed hearts and filled bellies for generations. This creamy, hearty soup is a staple of coastal cuisine, rich in flavor and tradition. Its base of tender clams, potatoes, and vegetables, all swimming in a velvety broth, has made it a favorite among seafood lovers and comfort food enthusiasts alike. However, this iconic dish has recently taken an innovative twist—serving it in edible bread bowls. This unique presentation not only elevates the dining experience but also combines two of the most cherished comfort foods: chowder and bread.

Classic Clam Chowder Bread Bowls

Discover the comforting warmth of New England clam chowder like never before with this hearty recipe for bread bowls! This classic dish is reimagined as an edible bowl bursting with rich flavors from tender clams, potatoes, and aromatic herbs. Perfect for gatherings or cozy nights in, these bread bowls not only enhance your dining experience but also allow you to savor every delicious bite. Get ready to impress your family and friends with this innovative twist on a beloved favorite!
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Ingredients
  

For the Clam Chowder:

4 strips of bacon, chopped

1 medium onion, diced

2 cloves garlic, minced

2 stalks celery, diced

2 medium potatoes, peeled and diced

2 cups clam juice

1 cup heavy cream

2 cans (6.5 oz each) chopped clams, drained (reserve the juice)

1 tsp dried thyme

1 bay leaf

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

For the Bread Bowls:

4 large round sourdough or bread rolls

Olive oil for brushing

Optional: shredded cheddar cheese for topping

Instructions
 

Prepare the Bread Bowls:

    - Preheat your oven to 375°F (190°C).

      - Carefully cut the top off each bread roll and scoop out the insides to create a bowl. Make sure to leave about a half-inch shell to hold the chowder. Brush the insides with olive oil and place them upside down on a baking sheet. Bake for about 10-15 minutes or until lightly golden and crisp.

        Cook the Base:

          - In a large pot over medium heat, add the chopped bacon. Cook until the bacon is crispy, then remove it with a slotted spoon and set aside, leaving the bacon fat in the pot.

            - Add diced onion and celery to the pot. Sauté for 5-7 minutes until the onions are translucent. Add minced garlic and cook for an additional minute until fragrant.

              Build the Chowder:

                - Incorporate the diced potatoes into the pot and stir to coat. Add the reserved clam juice along with clam juice and the dried thyme. Throw in the bay leaf. Bring the mixture to a boil, then reduce the heat and simmer until potatoes are tender, about 15 minutes.

                  Finish the Chowder:

                    - Remove the bay leaf, then stir in the heavy cream and the drained clams. Let it simmer for another 5-10 minutes. Add salt and pepper to taste. If desired, add the crispy bacon back into the chowder now.

                      Assemble the Bowls:

                        - Ladle the delicious clam chowder into each bread bowl. If desired, sprinkle shredded cheddar cheese on top and place the bread bowls under the broiler for 1-2 minutes to melt the cheese.

                          Serve:

                            - Garnish with freshly chopped parsley and serve immediately, allowing each diner to dig into the bread bowl for a delightful finish!

                              Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings